4 c Cake flour
2 ts Baking soda
1 t Salt
1 t Ground nutmeg
1 c Unsalted butter — softened
2 c Granulated sugar
2 Eggs
1 tb Vanilla extract
2 c Buttermilk or sour cream
Confectioner’s sugar -for dusting
Recipe by: the California Culinary Academy
1. Butter and flour a 12-cup tube pan. Preheat oven to
350 degrees F. Sift flour, baking soda, salt, and
nutmeg together. 2. Cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each egg is added. Stir in vanilla. 3. Stir half of the sifted flour mixture into the
butter-sugar mixture. Add 1 cup of the buttermilk. Add the other half of the flour mixture, then the remaining buttermilk. 4. Pour batter into prepared tube pan and bake until a
wooden skewer inserted 2 inches from edge comes out clean (about 1 hour and 5 minutes). Cool cake in pan 10 to 15 minutes; invert onto a cooling rack, remove
pan, and cool completely before serving. Transfer to a serving plate. Dust with confectioners’ sugar.